Crispy Kale

I find this recipe very useful. I know kale is REALLY good for me, and I find it frequently in my farm share at this time of year. To tell you the truth, however, I have a little trouble forcing myself to eat much of it. It’s just a bit too bitter, a bit too … kale-y.

Roasting it with olive oil and salt (I love salt) tones down the flavor a bit and makes it fun to eat.

The recipe (or a variant of it) was given to me several years ago by Margaret Fitzpatrick. Margaret lives in my hometown of Hawley, Massachusetts, and has owned a number of restaurants in our area over the years.

Margaret calls the dish “Kale Chips,” and I can see why; the pieces of kale are small and have a definite potato-chip-like crunch. I like the alliteration of “Crispy Kale,” however.

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on Friday, June 29th, 2012 at 4:00 am and is filed under Vegetables.
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4 Responses to “Crispy Kale”

Thank you so much for posting this. My niece (college grad this year) has a food blog and seems to love Kale (we share the same DNA?). She calls these Kale chips and combines them often with her meals but I’ve been hesitant to try them. Since you and I have the same feeling about kale, your first person review is very helpful to me. I will try this soon. Would you know if they lose their crispness if not eaten soon after preparation, and do they “keep” at all? Thanks Tinky!

Kale!! Kale is my favorite vegetable. I love it’s bitter and toothsome bite. Unlike dandelion greens (another bitter green I love), I have only had it cooked. I can eat a bunch by myself (and often have)! In fact, I just picked up a bunch at the farmers market last Saturday and will look for it again when I venture out again tomorrow! I have not tried kale chips, however, although I have heard about them. I meant to try them with last Saturday’s kale catch, but braised them instead. So, if kale is at the farmers market tomorrow I’ll give this recipe a try.